Chlorogenic acids and other cinnamates - nature, occurrence and dietary burden

Abstract

This review defines the range of forms in which cinnamates (p‐coumarates, caffeates, ferulates and sinapates) occur in foods and beverages subdividing them into (i) the classic chlorogenic acids and close allies, (ii) other esters, amides and glycosides, and (iii) transformation products formed during processing. Cinnamate derivatives which would not release cinnamic acid by hydrolysis are excluded. The quantitative data are reviewed concisely and attention is drawn to certain shortcomings, in particular a complete absence of data for certain commodities (breakfast cereals, baked goods, tomato products and nuts) and minimal data for pulses, legumes and processed or cooked foods. In addition, more data are required for the edible portion of modern varieties. By extrapolating from such data as are available the important source(s) (i) of individual cinnamates (regardless of the conjugate type) and (ii) of each major class of conjugate, have been identified as follows: (i) Cinnamates: caffeic acid: coffee beverage, blueberries, apples, ciders; p‐coumaric acid: spinach, sugar beet fibre, cereal brans; ferulic acid: coffee beverage, citrus juices, sugar beet fibre, cereal brans; sinapic acid: broccoli, kale, other leafy brassicas, citrus juices. (ii) Conjugates: caffeoylquinic acids: coffee beverage, blueberries, apples, ciders; p‐coumaroylquinic acids: sweet cherries; feruloylquinic acids: coffee beverage; tartaric conjugates: spinach, lettuce, grapes and wines; malic conjugates: lettuce, spinach, possibly legumes; rosmarinic acid: culinary herbs, mixed herbs, possibly stuffings; cell wall conjugates: spinach, sugar beet fibre, cereal brans. It seems likely that the UK population will fall into several categories depending on (i) their consumption of coffee, (ii) their consumption of bran, and (iii) their consumption of citrus. Those who drink several cups of coffee per day augmented by bran and citrus might easily ingest 500–800 mg cinnamates (or even 1 g for the greatest coffee ingest consumption) whereas those who eschew all these and take little fresh fruit or vegetables might struggle to consume 25 mg. © 1999 Society of Chemical Industry

Effect of sugar addition (torrefacto) during roasting process on antioxidant capacity and phenolics of coffee

“…In fact, only moderate correlation between DPPH and L* values (-0.483, p<0.001) has been found. (Clifford, 1997;Clifford, 1999;Clifford, 2000) up to 95% of the chlorogenic acid content in green coffee with drastic roasting conditions (Trugo & Macrae, 1984) were reported.…”

Plant-Derived Agents with Anti-Glycation Activity

“…coffee, pear, basil, oregano and apple [72]. In 2009 Gugliucci et al demonstrated that caffeic acid in Ilex paraguariensis extracts inhibits the generation of fluorescent AGEs in in vitro experiments [65].…”

Crystal structure of 3-bromo-4,6-dibenzyloxy-2-hydroxy acetophenone, C22H19BrO4

“…They are common plant secondary metabolites found in herbs, fruit, vegetables, grains, tea, coffee beans, propolis, red wine and flavouring agents which form an integral part of the human diet [4][5][6][7]. Bromination of 4,6-dibenzyloxy-3-bromo-2-hydroxyacetophenone with Br 2 in HOAc gave 4,6-dibenzyloxy-3-bromo-2-hydroxyacetophenone and 4,6-dibenzyloxy-3,5-dibromo-2-hydroxyacetophenone in a 90:10 ratio.…”